Fried Chicken Sliders Recipes

FRIED CHICKEN SLIDERS

Steps:

• Preheat oven to 425 degrees.
• Mix sriracha aioli ingredients in a small bowl and place in the fridge for later.
• Line a baking sheet with parchment paper and set aside.
• In a small bowl, whisk eggs, sour cream, hot sauce, salt, pepper. In another bowl, add crushed cornflakes.
• Sprinkle chicken thighs generously with flour and coat both sides evenly.
• Dip each piece of chicken into the egg mixture to coat both sides. Then, press directly into the cornflakes to fully coat both sides. Transfer coated chicken onto baking sheet. Repeat.
• Bake chicken for 15 minutes, then carefully flip over and cook for another 15 minutes. Chicken juices should run clear and internal temperature should be 165 degrees. You can check this using a meat thermometer.
• Lightly toast Hawaiian rolls or slider buns in a toaster oven or on a skillet.
• To assemble sliders, spread sriracha aioli on both buns, then place shredded lettuce on bottom bun, followed by fried chicken and pickles. Enjoy!

FRIED CHICKEN SALAD SLIDERS

Steps:

• In a large bowl, mix the chicken, relish, mayo, onions and mustard. Toast the rolls. Scoop spoonfuls of the chicken salad onto the rolls and top with lettuce.

OVEN-FRIED CHICKEN SLIDERS

Steps:

• Whisk mayonnaise, hot sauce, onion, garlic, paprika, and jalapeños together in a medium bowl; set aside until ready to use.
• Place a rack in middle of oven; preheat to 450°. Cut each chicken thigh in half crosswise; you should have 12 equal pieces. Whisk egg, honey and 1/4 cup spicy mayonnaise and 1 1/2 teaspoons salt, in a large bowl until completely combined. Reserve remaining spicy mayonnaise for the rolls. Toss chicken in the egg mixture until all pieces are coated and let sit uncovered at room temperature while you toast the bread crumbs.
• Meanwhile, heat oil in a large skillet over medium-high heat. As soon as you see small wisps of smoke from the oil, add panko and 1/4 teaspoons salt and toss to coat. Cook, tossing often, until golden brown, 6-8 minutes. Let cool in pan 10 minutes.
• Place a wire rack inside a rimmed baking sheet. Lift chicken from bowl, letting excess egg mixture drip back into bowl. Coat in toasted panko, pressing to adhere, then transfer to rack, spacing evenly apart. Repeat with remaining chicken and panko.
• Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15-20 minutes. Let chicken cool 10 minutes.
• Liberally spread remaining seasoned mayonnaise over cut/toasted sides of buns. Build sandwiches with pickles, fried chicken, shredded lettuce, and more hot sauce, if desired.
• Do ahead: spicy mayonnaise can be made 3 days ahead, cover and chill.